Coconut Curry Noodle Soup with Shrimp

a Thai-inspired bowl of warmth (exclusive recipe)

some of you may recall that I went to Thailand in December of last year. while there, I ate a lot of noodles. in the northern Thai city of Chiang Mai, there is a very popular dish called Khao soi. (pronounced “cow-soy”). I think I ate it at least once every day while there.

welcome to the second October Exclusive Recipe post. every month, paid subscribers to the kitchen table will receive 2 recipes that are only available to them!

Khan soi is a northern Thai coconut curry noodle soup that uses egg noodles, usually chicken (but other proteins are common too), and has a vibrant and creamy base. but let me make it clear, this recipe is not khao soi. This soup is inspired by it, but with some creative liberties taken. It also has some elements of tom kha soup, with mushrooms and lime juice for a tangy flavor.

I also wanted to make this recipe easy for you to recreate with what you can find at your grocery store, so it is definitely somewhat “americanized.” Regardless, it is delicious and pretty simple to make.

beyond the paywall: below, you’ll find the full recipe with steps and ingredients, including substitutions, recipe notes & tips, and step-by-step photos to make sure you can re-create this recipe flawlessly!

the full recipe:

makes 2-3 servings